Method for texturizing protein material

ABSTRACT

A method is provided for texturizing protein material by treating the material in the presence of steam at an elevated gaseous pressure and an elevated temperature.

Waited States Patent [191 Strommer et al.

[ METHOD FOR TEXTURIZING PROTEIN MATERIAL [75] Inventors: Palmer K.Strommer, Osseo; Charles I. Beck, Wayzata, both of Minn.

[73] Assignee: General Mills, lnc., Minneapolis,

Minn.

[22] Filed: July 27, 1970 [21] App]. No.: 58,317

[52] US. Cl. 99/17, 99/14 [51] Int. Cl. A23j 3/00 [58] Field of Search99/14, 17, 82, 98,

[56] References Cited UNITED STATES PATENTS 2,278,468 4/1942 Musher99/98 Aug. 28, 1973 Primary Examiner-A, Louis Monacell AssistantExaminer-James Robert Hoffman Attorney-Anthony A. Juettner, Gene 0.Enockson and Norman P. Friederichs [57] ABSTRACT A method is providedfor texturizing protein material by treating the material in thepresence of steam at an elevated gaseous pressure and an elevatedtemperature.

17 Claims, 8 Drawing Figures PATENIED A0928 I815 SHEU 2 Ui 2 QWNINVENTORS PALMER K. STROMMER BY CHARLES l. BECK METHOD FOR TEXTURIZINGPROTEIN MATERIAL BACKGROUND OF THE PRESENT INVENTION The presentinvention relates to a method for treating food products and moreparticularly to a method for texturizing fine particulate protein foodproducts.

In recent years substantial effort has been directed toward treatingvegetable protein materials so as to provide such materials with textureand other characteristics commonly found in animal meat products. Thevegetable protein materials are primarily soybean meal and flour,however, various other oil seed meals and flours also are used, such aspeanut, cottonseed and sesame seed meals and flours. It is generallypreferred to use protein concentrates of such oil seed meals, typicallyincluding at least about 50 percent protein by weight.

Various types of methods and apparatus have been used in the past totexturize the vegetable protein material. For example, solubilized soyprotein has been extruded into an acid bath thereby forming texturizedfibers. Untexturized protein material contains protein in discreteparticles. Texturization takes place when the protein acquires asubstantially continuous phase. The texturized material, when moist, issomewhat tough or chewy much like meat. The term texturizing as usedherein will refer to the process of changing the discrete particles ofprotein into continuous phase protein.

THE PRESENT INVENTION The present invention provides a new method fortexturizing protein material in a texturizing apparatus under a steampressure and an elevated temperature.

The protein material in the present invention is treated underrelatively mild conditions. For example, the residence time of theprotein material in the apparatus of the present invention may be lessthan one second. The material being texturized in the present inventionis not mechanically worked. Treatment of the protein material under suchrelatively mild conditions results in a texturized product havingcertain highly desirable characteristics. In particular, the product isquite bland.

The protein material to be processed according to the present inventionmay be of the type used in previous texturizing processes. Thistypically includes the various defatted oil seed meals and flours suchas soybean, peanut, cottonseed and sesame. Various other untexturedprotein materials such as wheat gluten, yeast, sodium caseinate and thelike may be texturized according to the present invention. The proteinmaterial used in the present invention is preferably a flour orflour-like material, particularly soybean.

Apparatus suitable for carrying out texturization according to thepresent invention is shown in the drawings as follows:

FIG. 1 shows a side view of the apparatus with portions broken away.

FIG. 2 shows an end view of the apparatus.

FIG. 3 shows a portion of a valve of the apparatus.

FIGS. 4 6 show cross sectional views of the valve in various positionsof operation.

FIG. 7 shows alternative apparatus that may be used in carrying out thepresent invention.

FIG. 8 shows another type of apparatus that may be used in carrying outthe present invention.

The texturizing apparatus 10 (FIG. 1) may include a rotary valve 12, apressure tank 13 and a tube 14. The texturizing apparatus 10 isconnected to a high pressure fluid source 11 such as a steam boilerwhich should be capable of providing a fluid or steam pressure to therotary valve 12 sufficient to texturize the protein material.

The rotary valve 12 may include a valve housing 16 with an opening orchamber 17 for reception of the rotary valve member or plug 18. Thevalve housing 16 has a base 15 for support of the valve 12 on bracket19. The valve housing 16 has an upper opening 20 which serves as aninlet for material to be texturized. The housing 16 (FIG. 4) furtherincludes openings 21, 22 and 23 for reception of pipes 26, 27 and 28,respectively. The pipes, for example, may be threadedly engaged in saidopenings. The pipe 26 is connected to the steam source 11 and feeds thepressurized steam to the valve 12. Pipe 27 is an exhaust pipe whichdepressurizes any residual steam pressure in valve 12 prior to feedingof protein material to the valve '12 through opening 20. Pipe 28 is theoutlet through which protein material leaves valve 12. A hopper 31(FIG. 1) may be provided for feeding protein material to opening 20 invalve 12. The housing 16 has a bearing member 29 located in chamber 17for rotatable support of the valve member 18. The bearing member 29extends substantially around chamber 17 except for suitable openingswhich cooperate with openings 20, 21, 22 and 23 in housing 16. The valvehousing 16 has ,a tightening means such as a bolt or screw 36 fordrawing the housing 16 and bearing 29 tightly against the rotary valvemember 18 thereby providing a steam seal between bearing 29 and therotary valve member 18. The bear ing 29 may be constructed from a brasscylinder.

The rotary valve member 18 (FIGS. 2 6) may be of steel and may beconstructed from a solid cylinder or alternatively it may be formed bycasting. The member 18 is provided with any desired number of materialconveying pockets such as 41, 42, 43 and 44. The member 18 will normallyhave an even number of such pockets, typically four, six or eight. Apassageway 46 is provided between each pair of pockets such as pockets41 and 43, for purposes hereinafter described. The rotary valve member18 has a shaft 47 and a sprocket 48 for driven engagement with suitablepower means such as motor 49 (FIG. 1). The valve member 18 may be heldin position in housing 16 by restraining plates, such as plate 50 whichis secured to housing 16 by screws.

The pressure tank or surge tank 13 and the tube 14 in the embodimentshown in FIG. 1 may be concentric pipes. The pressure tank 13 may besecured to the support bracket 19 by flange 53. The pressure tank 13 maybe further supported by one or more legs such as leg 54. The pressuretank 13 is sealed from the atmosphere except through tube 14. The tube14 is mounted in pressure tank 13 such as by spider flanges 56 and 57.If desired, a portion 58 of tube14 nearest to valve 12 may be flaredradially outwardly for ready reception of the protein material from pipe28. Space is provided between the outermost edge of flared portion 58and the adjacent wall of pressure tank 13 so that the pressure mayequalize throughout tank 13.

The tube 14 may have a restricted orifice or nozzle 59 which limits theescape of pressure from the texturizing apparatus 10 thereby providing abuild up of pressure in tank 13. Alternatively the diameter of the tube14 may be sufficient restriction to provide the necessary build up ofpressure. The restriction maintains a pressure in the pressure tank 13sufficient to provide texturization of protein in the apparatus.

An alternative type of texturizing apparatus A that may be used in thepresent invention is disclosed in FIG. 7. The apparatus 10A may includea rotary valve 12A constructed substantially as discussed with respectto valve 112 of apparatus 10. The valve 12A includes a housing 16A, arotary valve member 18A and an outlet pipe 28A. The tube 14A isrelatively short in this embodiment and includes a flared portion 58Aand a nozzle 59A. The pressure tank 13A in this embodiment has a firstsmall compartment 66 which surrounds adjacent portions of the outletpipe 28A and tube MA. The first compartment 66 is connected to a secondlarger compartment or pressure source 67 by a pipe 68. The pipe 68 maybe of any desired length and diameter so long as the pressure remainsadequate in compartments 66 and 67. This embodiment permits flexibilityin utilization of equipment space. For example, the valve l2A and smallcompartment 66 may be located in one area and the larger compartment maybe located in another area. If desired, a secondary pressure source maybe applied to either compartment 66 or compartment 67 in order to assistin maintenance of appropriate pressure levels.

The method of the present invention is substantially the same if it iscarried out using the texturizing apparatus It) or texturizing apparatus10A; therefore, the method will be described as being carried out usingthe texturizing apparatus 10.

The protein material may be added to the texturizing apparatus l0 suchas through the hopper 31. If desired, suitable provision may be made formetering or controlling the amount of feed material passing throughhopper 31. The feed material leaving hopper 3] falls through opening 20in the housing 16 of valve 12 thus being deposited, for example, inpocket 41 as shown in FIG. 4. The valve member 18 may rotate in aclockwise direction such that pocket 41 aligns with pipe 28 and pocket43 aligns with pipe 26 in FIG. 5. At that point, the residual pressurein tank 13 and the pressure from pipe 26 act on the protein material.The pressure exerted on the protein material is sufficient to providetexturization. Good texturization has been obtained at 30 p.s.i.g. andapparently some texturization has been obtained even at 15 p.s.i.g. Thepressure will generally be at least 55 p.s.i.g., preferably 80 to 110p.s.i.g. The pressure exerted through pipe 26 by the fluid source 1 1should be enough greater than the pressure exerted by the tank 13 thatthe protein material is rapidly forced through pipe 28, tube or chamber14 and nozzle 59. The fluid provided by source 11 may be a fluid with ahigh heat transfer coefficient such as steam or a mixture of such afluid with other gaseous fluid, for example a mixture of steam and air.It is postulated that the texturization takes place immediately uponapplication of the pressure to the protein material by force from boththe steam pipe 26 and the surge tank 13. In any event the proteinmaterial is texturized by the time it leaves the nozzle 59. Steampressure continues to pass through valve 12 and pipe 28 for an instantfollowing expulsion of the protein material from pipe 28. This raisesthe pressure of tank 113. Of course, some pressure is lost through thetube 14 and nozzle 59 for an instant following expulsion of the piece ofprotein from nozzle 59. However, the proper pressure may be maintainedin tank 13 because of the controlled orifice size in noz.- zle 59. Ithas been found that the protein material fails to texturize appreciablyif the back pressure from the pressure tank H3 is reduced to below 15p.s.i.g. The valve member 18 continues to rotate, pocket 43 aligns withexhaust pipe 27 and residual pressure in pockets 41, 43 and passageway46 is relieved. Pocket 43 then reaches the feed port and is loaded withmaterial to be texturized. The operational process then continues asdescribed with respect to texturization using the pocket 43.Texturization takes place using pockets 42 and 44 substantially asdescribed with respect to pockets 41 and 43. The valve member 18 may berotated at any desired speed depending upon such things as the size ofthe pockets, the number of pockets and the feed rate of proteinmaterial.

Another texturizing apparatus 10B that has been used to carry out themethod of the present invention is shown in FIG. 8. The texturizingapparatus 108 is constructed similar to apparatus 10 and includes afluid or steam supply line 26B, a rotary valve 128, a hopper 31B and atexturizing tube or chamber 148. The rotary valve 123 may be constructedidentical to rotary valve 12 and operates in the same manner. Thetexturizing tube 14B is constructed much like tube 14 and includes anozzle 59B and a water injection pipe 71. The texturizing apparatus 10Bdoes not include a surge tank for exerting back pressure. Instead thewater, which is injected into tube 148 through pipe 71, replaces thesurge tank. In all other respects, the apparatus 108 is believed tooperate much the same as apparatus 10.

The process of the present invention may be carried out using variousstarting materials and various operating conditions. The untexturedprotein may be a vegetable protein, such as soybean protein, a protistprotein, such as yeast and other microbials, or animal protein, such ascasein. The untextured feed material may be a typical defatted oil seedflour such as soybean flour, it may be a concentrate such as a soybeanconcentrate, or an isolate such as a soybean isolate. A material havinga protein content as low as 30 percent (dry weight basis) and as high as95 percent has been satisfactorily texturized according to the presentinvention. It has been found that the degree of texturization increasesas the protein content is increased. For most uses of textured proteincontemplated by the present invention, the protein content should be atleast 50 percent, preferably about 55 to percent. The term percent asused herein will refer to percent by dry weight unless otherwisespecified.

Protein material, having a moisture content as low as 4 to 6 percent andas high as 40 percent by weight, has been texturized according to thepresent invention. Materials having moisture contents above 40 percentmay be texturized according to the present invention; however, they tendto become sticky and difficult to handle. It has been found thatincreasing moisture content increases texturization. The maximummoisture content is believed to be limited only by the particulartexturizing apparatus used. The range of moisture in the feed materialis preferably between 16 and 26 percent and generally between 18 and 24percent.

The maximum pressure used in carrying out the present invention islimited only by the particular apparatus used. In carrying out theinvention using the apparatus shown in H6. 1, pressures as high as 140p.s.i.g. and as low as p.s.i.g. have been used. It has been found thatan increase in pressure generally results in an increase intexturization and/or expansion. The preferred pressure conditions of thepresent invention are at least 25 p.s.i.g., generally at least 55p.s.i.g., typically 80 to 110 p.s.i.g. The temperature of steam at 15p.s.i.g. is 250F., therefore, the temperature in the present inventionis at least 250F.

The present invention provides textured protein having acceptable waterholding capacity and acceptable texture. The water holding capacity ofthe textured protein is desirably in the range of 2 to 3 for most usessuch as meat extending uses. The water holding capacity of the proteinmay be less in other uses, such as 1.5 in simulated beef chunks. Theterm water holding capacity" as used herein refers to the total amountof water the protein material is able to hold and is determined bysoaking the texturized protein in an excess of water for minutes andthen draining for five minutes. The water holding capacity is equal tothe wet weight minus the dry weight and that value divided by the dryweight. Texture of the protein material may be measured in shear pressvalues. Shear press values for texturized protein of the presentinvention will generally be in the range of 300 to 1,500 pounds asdetermined by the following procedure. Sample is prepared formeasurement by weighing out 75 grams (dry weight basis) of texturizedprotein material. The sample is placed in an excess of cold water andsoaked at about 40F. for 1.5 hours. The sample is drained for fiveminutes and divided into 3 equal parts by weight. The three parts arewrapped in plastic and allowed to stand at room temperature for 20minutes. Each of the parts are tested in the Allo-Kramer Shear Press(Ser. No. 1042, Model No-5-2H) using a 10 bladed head according toconventional techniques using a 2,500 pound ring and the three valuesare added together.

Protein which has been texturized according to the present invention isquite different from protein which has been texturized according topreviously known processes. For example, the texturized protein has ataste which is surprisingly mild and bland. The processed proteinmaterial leaves the apparatus as discrete chunks rather than as a ropeand thus is ideal for preparing simulated chunks of beef. The producthas a puffed-like structure with smaller voids than that of previouslyknown texturized protein. Also, the voids are of random orientation. Thetexturized protein material appears to be layered. The texturizedmaterial, prior to rehydration, is very stable on storage and does notrequire drying.

The textured protein of the present invention may be used for the samepurposes and in substantially the same manner as previously known typesof texturized protein. The protein material, as it comes from thetexturizing apparatus, may be impregnated with conventional meat analogserum typically including binder, flavoring and water, thereby producinga simulated beef chunk or a simulated chicken chunk. The proteinmaterial may be ground, such as with a Comitrol Cutter, hydrated andmixed with ground beef or pork sausage, thus acting as a meat extender.Alternatively, the texturized material may be finely chopped andimpregnated with a conventional meat analog serum, thereby producing asimulated ground beef or simulated ground pork. For example, simulatedground beef may be prepared by mixing, by weight, about 3.5 parts beeftallow, 4.3 parts corn flour, 1.7 parts eg albumin, 1.2 parts brownsugar, 1.2 parts onion powder, 1.0 parts salt, 50 parts water, 24 partstexturized protein material, beef flavoring and sufficient caramelcoloring to obtain the desired cooked hamburger color. The mixture maybe heated to set the egg albumin.

The following examples are illustrative of the present invention and arenot intended for purposes of limitation.

EXAMPLE I Texturized protein material was prepared according to thepresent invention from a dry blended mixture containing 140 partssoybean concentrate (Textrol is a processed soy protein material havinga minimum protein content of 63.5 percent and produced by Central SoyaCo. Inc.), 60 parts soybean isolate (Promine R is an isolated soyprotein material having a protein content of about 95 percent andproduced by Central Soya Co. Inc.), 1 part glycerol mono stearate(Myvaplex 601 is a food grade concentrated glyceryl mono stearateproduced by DPI Division of Eastman Chemical Products Inc.) and 2 partscaramel color. The term parts as used herein will refer to parts byweight, on an as is moisture basis, the moisture content normally beingabout 6 percent. The total moisture content of the mixture was raised to20 percent by weight. The moistened flour-like mixture was then fed atthe rate of about 10 pounds per minute to texturizing apparatusconstructed substantially as shown in FIGS. 145. The pressure tank 13was a pipe having a ten inch internal diameter and a length of 12 feet.The tube 14 was a 1 9% inch pipe mounted concentrically within thepressure tank 13. The nozzle had an orifice of seven-eighths inchdiameter. The tube had a length of 13 feet. The plug 18 rotated at arate of 32 revolutions per minute. The temperature of the steam fed tothe valve 12 was 450F. and the pressure in thesteam pipe 26 was 120p.s.i.g. The pressure in the tank 13 was maintained at about p.s.i.g.plus or minus 4 p.s.i.g. The material leaving the nozzle was welltextured andhad a moisture content of about 17.5 percent by weight. Thetexturized material had a shear press value of 700 pounds and a waterholding capacity of 1.9. The texturized material was used as a meatextender by finely chopping with a Comitrol Cutter, hydrating by soakingin water for 20 minutes and mixing with hamburger in a 1:4 ratio(extender to hamburger). The texturized material was found to be a verygood extender for meat.

EXAMPLE [I Texturized protein material was prepared from a dry blendedmixture including 100 parts soy flour (Nutrisoy is a defattcd low heatsoy flour having a protein content of about 50 percent and is producedby Archer Daniels Midland Co.), l/2 part glycerol mono stearate(Myvaplex 601) and 2 parts caramel. The total mois ture content wasraised to about 21 percent by weight. The apparatus was substantially asdescribed in Example I except that the pressure tank 13 had a 6 inchinternal diameter. The plug 18 contained 6 pockets and the material feedrate was 6 pounds per minute. The temperature of the steam fed to thevalve 12 was 430F. and the steam pressure was 180 p.s.i.g. The pressurein the surge tank was maintained between and p.s.i.g. The materialleaving the seven-eighths inch nozzle was well textured, had a shearpress value of 350 pounds and a water holding capacity of 2.4. Thetexturized material was chopped with a Comitrol Cutter, hydrated bysoaking in water for about 20 minutes and mixed with pork sausage in a1:4 ratio (extender to sausage). The material was found to servesatisfactorily as a sausage extender.

EXAMPLE III Texturized protein material was prepared from defattedcottonseed flour. The flour was glandless cottonseed flour produced byProducers Cooperative Oil Mill and contained about 60 percent protein.Sample III-A was prepared from 100 parts cottonseed flour. Sample lll-Bwas prepared from a mixture of 90 parts cottonseed flour and parts soyprotein isolate (Promine R), by weight. Sample III-C was prepared from amixture of 80 parts cottonseed flour and parts soy protein isolate(Promine R). The moisture content in each instance was raised to 17percent. The apparatus and processing conditions were as described inExample II except that the feed rate was about 2 to 3 pounds per minute.The protein material in each instance was texturized. The texturizedmaterial was dried to a moisture content of about 5 to 7 percent. Thewater holding capacities were as follows: Sample Ill-A 1.8; Sample lllB1.7; Sample Ill-C 1.6. The shear press characteristics were as follows:Sample lII-A 361 pounds; Sample Ill-B 505 pounds; Sample III-C 590pounds.

EXAMPLE IV Texturized protein material was prepared from yeast flour Theyeast flour was obtained from Northwest Brewers Yeast, Inc. that hadbeen jet milled to break the yeast cells. The yeast flour was jet milledin a Jet-O- Mizer using dry air at a pressure of 80 p.s.i.g. The yeastflour was passed twice through the Jet-O-Mizer. The moisture of theyeast flour was then raised to 20.5 percent. The temperature of thesteam fed to the valve of the texturizing apparatus was 450F. Thepressure in the pressure tank was maintained at 80 p.s.i.g. plus orminus 4 p.s.i.g. The jet milled yeast flour was fed to the texturizingapparatus at the rate of about 8 pounds per minute. The material leavingthe apparatus was found to be texturized. The product had a waterholding capacity of 1.7 and a shear press value of 225.

EXAMPLE V EXAMPLE V11 Texturized protein material was prepared in whichflavoring was added to the material prior to texturization. A dry blendwas prepared including 70 parts soybean concentrate (Textrol), 30 partssoybean isolate (Promine R), 2 parts sugar, 3 parts onion powder, 3parts caramel, 6 parts hydrolyzed protein flavoring (beef flavor) and0.3 parts red coloring. The moisture content was raised to 19 percent.The resulting material was fed to the texturizing apparatus at a rate ofabout 7 pounds per minute. The pressure in the tank l3 was maintained at95 p.s.i.g. Steam fed to valve 12 was at a pressure of 120 p.s.i.g. anda temperature of 430F. The protein leaving the apparatus was texturizedand was flavored.

EXAMPLE VIII The following illustrates the present invention usingvarious pressures in the surge tank. A mixture containing by weightparts soybean concentrates (Textrol), 30 parts soybean isolate (PromineR) and one-half part glycerol mono stearate was dry blended and themoisture content was raised to 21 percent. The mixture was then fed tothe apparatus described in Example I at a rate of between 8 and 10pounds per minute. The feed steam temperature was 450F. During treatmentof Sample VIII-A, the pressure in the tank 13 was maintained at about 77p.s.i.g. The material texturized very well and contained a very smallamount of fine loose particles. Sample VIII-B was prepared using apressure of about 70 p.s.i.g. in the pressure tank. Sample VIII-B waswell textured, however, not quite as well as Sample VIII-A. SampleVIII-B contained a larger amount of fine loose particles than SampleVIII-A. Sample VIII-C was prepared using a pressure of about p.s.i.g. inthe pressure tank. Sample VIII-D was prepared using a pressure of 55p.s.i.g. in the pressure tank. Sample VIII-E was prepared using apressure of 45 p.s.i.g. As the pressure in tank 13 was reduced, thedegree of texturization was found to decrease and the amount of fineparticles was found to increase. It was found that the fine particlescould be recycled through the apparatus and again texturized to formlarger pieces. The samples VIII-A through VIII-E were all found totexturize. Sample VIII-A had a waterholding capacity of 1.8 and a shearpress value of 800 pounds. Sample VIII-B had a water holding capacity of1.8 and a shear press value of 760 pounds. Sample VIII-C had a waterholding capacity of 1.7 and a shear value of 755 pounds. Sample VIII-Dhad a water holding capacity of 1.7 and a shear press value of 750pounds. Sample VIII-E had a water holding capacity of 1.8.

EXAMPLE IX The following illustrates the present invention using variouslow pressures in the surge tank. The protein feed material was soybeanisolate (Promine R) having a moisture content of 22.5 percent. Thetexturizing apparatus was constructed substantially as described inExample I except that the nozzle was provided with a variable orifice sothat the surge tank pressure could be controlled. The temperature of thesteam fed to the rotary valve was 425F. The pressures in the surge tankwere as follows: Sample lX-A 30 p.s.i.g.; Sample IX-B 25 p.s.ig; SampleIX-C 20 p.s.i.g.; Sample lX-D l5 p.s.i.g. Samples IX-A and lX-B weretextured. Samples IX-C and IXC appeared to be textured but not as welltextured as the samples produced at higher pressures.

EXAMPLE X The following illustrates the present invention using variouspressures in the surge tank. The protein feed material in each instanceincluded 70 parts soybean concentrate (Textrol), 30 parts soybeanisolate (Promine R) and one-half part glycerol mono stearate. The totalmoisture content was raised to 19.5. The mixture was fed to theapparatus described in Example I at the rate of 8 to 10 pounds perminute. The temperature of the steam fed to the rotary valve was 430F.The pressure was as shown in Table I.

TABLE I Pressure Shear Press Water Holding Sample Surge Tank ValuesCapacity -A 55-65 not determined -B 65-75 856 2.0 C 90400 749 2.3 -D120-I30 677 2.]

EXAMPLE XI Protein materials having various protein contents weretexturized according to the present invention. The protein material wasa dry blended mixture of soybean flour (Nutrisoy) and wheat flour. Theprotein content was adjusted by the proportion of wheat flour to themixture. The texturizing apparatus was as described in Example I. Thenozzle had a three-fourth inch orifice. The protein material feed ratewas about 6 pounds per minute. The pressure in the surge tank was about80 p.s.i.g. The remaining operating conditions were as shown in TableII. All of the samples were found to be texturized.

Table II Protein Content Moisture Steam Feed Sample dry weight)(percent) Temperature, F. X-A 50 375 X-B 45 21 400 X-C 40 I9 375 X-D 3518.5 375 X-E I9 375 EXAMPLE XII Protein materials having a low moisturecontent were texturized according to the present invention. Sample XII-Awas soybean flour (nutrisoy) and Sample XII-B was soybean isolate(Promine R). The moisture content of each sample, when fed to thetexturizing apparatus, was about 5 percent. The texturizing apparatuswas constructed as described in Example I except that the nozzle had anorifice of one-half inch diameter. The protein material feed rate wasbetween 2 and 3 pounds per minute. The pressure in the tank was 120p.s.i.g. The steam was fed to the rotary valve at 400F. and 155 p.s.i.g.Both samples were found to yield well textured product.

EXAMPLE XIII Protein material was prepared according to the presentinvention using the apparatus shown in FIG. 8. A dry blend was preparedincluding 70 parts soybean concentrate (Textrol), 30 parts soybeanisolate (Promine R) and one-half part glycerol mono stearate. Thematerial, having a moisture of about 6 percent, was fed to the rotaryvalve 128 at the rate of 6.5 pounds per minute. The steam was suppliedto the valve 12B at a temperature of 420F. and a pressure of 120p.s.i.g. The tube 148 was a 1 ts inch pipe. The nozzle 598 had a l inchorifice. The water injection pipe 71 was provided with a high pressurenozzle. The water was pumped through pipe 71 under a pressure of 1,200p.s.i.g. The product was found to be textured.

The embodiments of the invention in which an exclusive property orprivilege is claimed are defined as follows:

l. A method for texturizing finely divided untextured protein materialhaving a protein content of at least 30 percent dry weight basis, saidmethod comprising:

feeding said finely divided untextured protein material to a confinedpath through a pressurized zone, the conditions within said zone beingmaintained at a gaseous pressure of at least 15 p.s.i.g. and atemperature of at least 250F., the temperature and pressure of said zonebeing maintained by feeding a heated gaseous fluid comprising steam tosaid zone; and

propelling said protein material into, along and then out of saidconfined path into a zone of lower pressure, said protein material beingpropelled by the flow of a heated gaseous fuid comprising steam alongsaid path thereby texurizing said material.

2. The method of claim 1 wherein the zone of lower pressure is atatmospheric pressure.

3. The method of claim 1 wherein the protein material is subjected toopposing forces from pressurized fluids while in said confined path.

4. The method of claim 1 wherein the said pressure in the pressurizedzone is at least 25 p.s.i.g.

5. The method of claim 4 wherein said protein content is at least 50percent and the moisture content of said untextured protein material isin the range of 16 to 26 percent by weight.

6. A method for continuously texturizing flour-like protein materialincluding about 30 percent to 95 percent protein by dry weight basisprior to texturizing, the method comprising: feeding the proteinmaterial into a processing chamber, the temperature of said chamberbeing at least 250F.; feeding heated gaseous processing fluid, includinga fluid having a high heat transfer coeflicient, into said chamber fromtwo sources thereby pressurizing said chamber to a pressure of at least15 p.s.i.g., one of said sources being of sufficient pressure to forcethe material from said chamber into a zone of reduced temperature andpressure, and said gaseous processing fluid removing said proteinmaterial to said zone whereby said protein material is texturized.

7. A method for texturizing protein material comprising: feeding fineparticles of a protein material to a processing zone, said proteinmaterial containing at least 30 percent protein by dry weight, feeding aheated pressurized gaseous processing fluid including steam into saidzone, the temperature of said fluid being at least 250F. and therebyraising the pressure in said zone to at least 15 p.s.i.g. and applying agreater fluid pressure to said protein material from at least onedirection thereby removing said protein material from said processingwhereby said protein material is texturized.

8. The method of claim 7 wherein said pressure in the processing zone isat least 55 p.s.i.g.

9. Th method of claim 8 wherein said protein content is between 55 andpercent by weight.

10. The method of claim 7 wherein the fluid is superheated steam.

11. A method for texturizing particulate protein containing materialcomprising: feeding untextured finely divided particulate proteinmaterial to a confined elongated treating zone, said untextured proteinmaterial having a protein content of about 30 percent to percent dryweight basis, said zone being under a steam pressure of at least 25p.s.i.g. and a temperature of at least 250F; subjecting said proteinmaterial to the steam pressure of said zone; and simultaneouslysubjecting said protein material to a steam flow of sufficient magnitudeto propel the protein material through the pressurized treating zone andsaid steam flow removing the protein material to a zone of lowerpressure thereby texturizing said protein material.

12. A method for texturizing particulate protein containing materialcomprising: feeding untextured particulate protein material to atreating chamber, said untextured protein material having a proteincontent of about 30 percent to 6 percent dry weight basis, said chambercomprising an elongated cylinder having an inlet at one end forreceiving said untextured protein material and an outlet at the otherend, said chamber being under a steam pressure of at least 25 p.s.i.g.and a temperature of at least 250F., subjecting said protein material insaid inlet with said steam pressure from the direction of said chamberand by a steam flow from the direction of said inlet toward said outlet,said steam flow being of sufficient force to propel said proteinmaterial through said elongated cylinder and out of said outlet into anarea of lower pressure, and said steam flow removing said proteinmaterial to said area of lower pressure thereby texturizing said proteinmaterial.

13. The method of claim 12 wherein the untextured protein material has amoisture content of at least 4 percent by weight.

14. The method of claim 13 wherein the untextured protein material has amoisture content of between 16 and 26 percent by weight.

15. The method of claim 12 wherein the pressure is at least 55 p.s.i.g.

l6. The method of claim 12 wherein the protein content of saiduntextured protein material is at least 50 percent.

17. The method of claim 12 wherein the untextured protein containingmaterial includes 5 5 to percent protein, dry weight basis, and 18 to 24percent total moisture and wherein said pressure is in the range of top.s.i.g.

UNITED STATES PATENT OFFICE CERTIFICATE OF CORRECTION Patent No.3,754,926 Dated August 28, 1973 Inventor(s) Palmer K. Strommer andCharles I. Beck It is certified that error appears in theabove-identified patent and that said Letters'Patent are herebycorrected as shown below:

*Column 9, line 16 the word "to" should be --in- Column 10, line 12, theword "fuid" should be --fluid-- Column 10, line 19, omit the word "the".

Column 10, line 49, between the words "processing whereby" the word-zoneshould be inserted.

Column 11, line 8, the numeral "6" should be deleted and numeral 95--inserted therefor.

Signed and sealed this 23rd day of July 1971+.

(SEAL) Attest:

MCCOY M. GIBSON, JR. C. MARSHALL DANN Attesting Officer Commissioner ofPatents

2. The method of claim 1 wherein the zone of lower pressure is atatmospheric pressure.
 3. The method of claim 1 wherein the proteinmaterial is subjected to opposing forces from pressurized fluids whilein said confined path.
 4. The method of claim 1 wherein the saidpressure in the pressurized zone is at least 25 p.s.i.g.
 5. The methodof claim 4 wherein said protein content is at least 50 percent and themoisture content of said untextured protein material is in the range of16 to 26 percent by weight.
 6. A method for continuously texturizingflour-like protein material including about 30 percent to 95 percentprotein by dry weight basis prior to texturizing, the method comprising:feeding the protein material into a processing chamber, the temperatureof said chamber being at least 250*F.; feeding heated gaseous processingfluid, including a fluid having a high heat transfer coefficient, intosaid chamber from two sources thereby pressurizing said chamber to apressure of at least 15 p.s.i.g., one of said sources being ofsufficient pressure to force the material from said chamber into a zoneof reduced temperature and pressure, and said gaseous processing fluidremoving said protein material to said zone whereby said proteinmaterial is texturized.
 7. A method for texturizing protein materialcomprising: feeding fine particles of a protein material to a processingzone, said protein material containing at least 30 percent protein bydry weight, feeding a heated pressurized gaseous processing fluidincluding steam into said zone, the temperature of said fluid being atleast 250*F. and thereby raising the pressure in said zone to at least15 p.s.i.g. and applying a greater fluid pressure to said proteinmaterial from at least one direction thereby removing said proteinmaterial from said processing whereby said protein material istexturized.
 8. The method of claim 7 wherein said pressure in theprocessing zone is at least 55 p.s.i.g.
 9. Th method of claim 8 whereinsaid protein content is between 55 and 75 percent by weight.
 10. Themethod of claim 7 wherein the fluid is superheated steam.
 11. A methodfor texturizing particulate protein containing material comprising:feeding untextured finely divided particulate protein material to aconfined elongated treating zone, said untextured protein materialhaving a protein content of about 30 percent to 95 percent dry weightbasis, said zone being under a steam pressure of at leasT 25 p.s.i.g.and a temperature of at least 250*F; subjecting said protein material tothe steam pressure of said zone; and simultaneously subjecting saidprotein material to a steam flow of sufficient magnitude to propel theprotein material through the pressurized treating zone and said steamflow removing the protein material to a zone of lower pressure therebytexturizing said protein material.
 12. A method for texturizingparticulate protein containing material comprising: feeding untexturedparticulate protein material to a treating chamber, said untexturedprotein material having a protein content of about 30 percent to 6percent dry weight basis, said chamber comprising an elongated cylinderhaving an inlet at one end for receiving said untextured proteinmaterial and an outlet at the other end, said chamber being under asteam pressure of at least 25 p.s.i.g. and a temperature of at least250*F., subjecting said protein material in said inlet with said steampressure from the direction of said chamber and by a steam flow from thedirection of said inlet toward said outlet, said steam flow being ofsufficient force to propel said protein material through said elongatedcylinder and out of said outlet into an area of lower pressure, and saidsteam flow removing said protein material to said area of lower pressurethereby texturizing said protein material.
 13. The method of claim 12wherein the untextured protein material has a moisture content of atleast 4 percent by weight.
 14. The method of claim 13 wherein theuntextured protein material has a moisture content of between 16 and 26percent by weight. The method of claim 12 wherein the pressure is atleast 55 p.s.i.g.
 16. The method of claim 12 wherein the protein contentof said untextured protein material is at least 50 percent. cm
 17. Themethod of claim 12 wherein the untextured protein containing materialincludes 55 to 75 percent protein, dry weight basis, and 18 to 24percent total moisture and wherein said pressure is in the range of 80to 110 p.s.i.g.